NARGASI PANEER KOFTA

Preparation Method :

• Peel and cut the lotus stem into long pieces. Cook in salted water on low flame for about 20 minutes. Strain, cool and mash the stem.
• Mix in the grated ginger, bread crumbs, green chilies, cumin seeds powder, salt and pepper with 1 crushed cardamom. Make 4-5 big balls of lotus stem mixture.
• Mix the soaked saffron with paneer. Add salt, pepper and crushed seeds of cardamom, mix well and make small, marble sized balls of the paneer.
• Flatten each stem ball. Put a small ball of paneer in each flattened stem mixture. Cover and deep fry one at a time to golden brown. Keep aside.
• To Prepare Gravy : Grind onions, ginger, garlic and tomatoes to a paste. Heat 4 tablespoons oil, add in the paste. Cook till dry.
• Add crushed jeera, garam masala, red chili powder, amchur and cloves. Cook for 2 minutes on low heat.
• Add enough hot water to get a gravy. Add salt and cook for at least 5 minutes on low flame.
• Add crushed seeds of cardamom and allow to boil. Simmer on low flame for 5 minutes. Remove from fire.
• While serving, cut koftas carefully into equal halves and heat koftas in the oven. Heat the gravy separately. Pour the hot gravy in a dish. Arrange hot koftas over it.